Fresh fruit pies, vegetable pies, such as squash and
pumpkin, mince pies, chocolate and lemon chiffon pies
freeze successfully. Custard pies do not freeze well.
Meringue toppings tend to separate and stick to the
wrapping. Baked and unbaked pie shells and graham
cracker shells may be frozen. Use standard recipes.
Fruit pies may be frozen before or after baking. Crust
is more tender and flaky, and flavor fresher, when pies
are frozen before baking. Use paper or aluminum foil
plates made for baking or rustproof metal pie pans. Do
not freeze lattice top pies. Do not cut steam vents in
top crust of frozen pies until pies are removed from the
freezer; cut steam vents just before baking.

When freezing baked pies, prepare as usual and cool
thoroughly before wrapping. Wrap pie in
moisture-vapor-proof material, label, and freeze. For
added protection, cover pie with a paper plate and place
in a paper box . The best way to thaw frozen baked fruit
pies is to remove the wrapper and heat immediately for
30 minutes at 375 degrees F. Bake frozen unbaked fruit
pies by placing in a preheated oven at 450 degrees F for
15 to 20 minutes. Then reduce the temperature to 375
degrees F and bake until the crust is golden brown.
Allow chiffon pies to thaw at room temperature.

If freezer space is limited, pie filling may be
frozen. Ingredients for vegetable pies, like pumpkin,
including the milk, thickening agent, sweetening, eggs,
and spices (except cloves) may be mixed together and
frozen. A pint container holds enough for 8 inch pie.
When ready to use, partially thaw in original container;
add other ingredients if needed; and pour into pastry
lined pie pan. Bake as usual.

Length of storage for pies and pie filling varies
depending on the filling and whether the pie is baked or
unbaked. Refer to GH 1505 "Freezing
Home-Prepared Foods".